Caramel Banana Bread
Recipe type: Brunch, Dessert
Serves: 1 loaf
Intense banana flavor, nutty brown butter, and a delectable crunchy caramel topping make this caramel banana bread fit for a king, or at least two princes.
  • Caramel:
  • ¼ cup / 60 mL Water
  • ½ cup / 100 g Sugar
  • ½ cup / 120 mL Heavy cream
  • ¼ teaspoon Salt
  • Bread:
  • 3 Very ripe bananas (more brown than yellow), mashed
  • scant ½ cup / 80 g Sugar
  • scant ½ cup / 80 g Dark brown sugar
  • ¼ cup / 56 g Unsalted brown butter (see instructions)
  • ¼ cup Oil 56 g (canola, olive, and coconut have all worked very well for me)
  • 1 Egg, room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup / 152 g All-purpose flour
  • 1 cup / 120 g Whole wheat flour (graham and spelt are also delicious)
  • 1 teaspoon Baking soda
  • ½ teaspoon Kosher salt
  1. Begin by making the brown butter:
  2. In a small skillet over medium-low heat, melt the butter. After the butter has melted, continue cooking, and swirl the pan every few minutes to promote even browning. The whole process should take about 15-20 minutes. The butter is done when it smells deliciously nutty and the color is just a shade or two darker than caramel. Transfer to a large mixing bowl and cool for 10 minutes.
  3. While the butter is cooling, make the caramel:
  4. Combine the sugar and water in a medium sauce pan over medium-high heat and cover. Cook for exactly 4 minutes without disturbing. Remove the lid and continue cooking for 3½ more minutes. Swirl the pan a couple of times, but DO NOT stir. Turn heat off and add the cream. The hot sugar will harden at this point. Whisk vigorously until the mixture is smooth. Turn heat back on medium and stir for exactly one minute. Remove from heat, stir in the salt and set aside to cool.
  5. Bread:
  6. Preheat oven to 350 degrees F. Prepare a loaf pan by lining it with parchment paper and generously spraying or buttering the paper. Add the mashed bananas, sugars, oil, egg, and vanilla to the cooled brown butter and mix until the egg is evenly incorporated into the mixture. Add the flours, baking soda, and salt. Stir just until combined. Pour the mixture into a prepared loaf pan. Spoon half the caramel over the top of the batter and use a butter knife to swirl the caramel into the bread. Bake 55-60 minutes or until a knife comes out without crumbs. Cool completely before slicing. Serve plain or with whipped vanilla butter for an extra special occasion.
This bread freezes exceptionally well. In fact, I think it tastes even better thawed and slightly warmed after a few days in the freezer.

The extra caramel can be kept in an airtight container in the refrigerator for a couple of weeks.
Recipe by Just Warm Bread at